Crispy and juicy, barbecue grill chicken is the perfect choice for a summer afternoon. For best results, learning the correct technique is essential. Chicken is a very lean meat, being a good option for healthy meals. However, its lack of fat makes it easily dry if exposed to a lot of heat. The method presented here combines a slow, low heat cooking with a quick high heat period at the end to ensure a crispy, caramelized consistency. Read below on how to prepare this juicy, delicious, barbecue chicken that will be a hit at any barbecue!
- Kosher Salt.
- Barbecue sauce (ready or homemade).
Method 1 of 3: Part One: Preparing the Chicken
Step 1. If working with a whole chicken, cut it into pieces
Remove any excess fat and discard the giblets.
Step 2. Prepare a brine
In a large saucepan, dissolve ¼ cup of kosher salt in a quart of water. Add spices such as peppercorns, lemon zest, honey, rosemary and other spices. Add a little sugar to the brine to help caramelize the chicken.
Step 3. Allow the brine to cool, then soak the chicken and leave it for at least eight hours, or overnight
- Remove the chicken from the brine and dry it with a paper towel.
- If possible, let the pieces dry on a grill, or hang for a few hours. This will help the skin get a crispy consistency.
Step 4. Spread the barbecue sauce over the chicken
Use a ready-made sauce or prepare a mixture of vinegar, ketchup, brown sugar, mustard, Worcestershire sauce and molasses.
Method 2 of 3: Part Four: Building the Fire
Step 1. Assemble the pyramid-shaped charcoal stubs on the grill and spread your own fluid over all of them to light them
Allow to soak for a few minutes and then light them. Be very careful!
Step 2. Let the charcoal burn for at least 20 minutes, until it is red and glowing, no longer flaming
Step 3. With a shovel or other suitable object, push the red-hot charcoal to one side of the grill
Leave a region with milder heat and another very hot.
Method 3 of 3: Part Three: Grilling
Step 1. Place the chicken on the less hot part of the barbecue
Cover the grill and roast for 25 to 35 minutes, or until the chicken is golden brown, at a temperature of 65 degrees.
Step 2. Turn and reapply the sauce over the chicken at least once during the barbecue period to ensure that it roasts evenly
Step 3. After roasting the chicken inside, spread a little more of the sauce and transfer the pieces, little by little, to the hottest side of the grill
Step 4. Let them roast in the hottest part, with the skin facing the grill, until the sauce becomes a sort of syrup and the skin is very crispy
Remove it quickly (between three to five minutes).
- If the skin is burned or singed before the meat is ready, the fire may be too high. Better spread the charcoal over the barbecue.
- If the skin is loose and the meat is not properly roasted inside, the fire is too low. Stir the charcoal with a suitable object to stimulate the fire or, if necessary, add more charcoal.
Step 5. Transfer the chicken to a plate and let it rest for five minutes
Step 6. Serve with multiple napkins
- This chicken goes really well with traditional American picnic foods such as roasted corn, grilled vegetables, tomato salad, watermelons and cold lemonade or beer.
- The ideal internal temperature for the chicken should be approximately 75 degrees Celsius. However, considering that the chicken will continue to roast and gain heat for some time after it leaves the grill, it is ideal to remove it a few degrees below this point.
- Do not light the grill right after adding the fluid. It takes at least 15 minutes to penetrate the charcoal well and ignite it more effectively.